Prep 1 hr
Cook 40 mins
This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.
- 1 1⁄2 lbs ground turkey
- 2 cups potatoes, chopped
- 1 cup carrot, sliced thin
- 1⁄2 cup onion, chopped
- 1 tablespoon butter
- assorted spices
- 3 cups flour
- 1⁄3 cup vegetable shortening
- 1 pinch salt
- Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
- Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
- Divide into smaller balls and roll dough out to size of 8 inch pie tin.
- Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
- Brush with milk and bake at 475 degrees for 20 minutes.
- Reduce heat to 375 degrees for an additional 20 minutes.
- Serve with ketchup or steak sauce.
This is far from the recipe that I grew up with in Ishpeming Michigan.. We used beef ,onion,carrot,potato,and sometimes rutabagas ..also used onoin salt, salt sand pepper and dotted each with a pat of butter. Wwe make pasties twice a year at our church and this is also how they are made. Thank yo for listening. search out recipes .com for the traditional cornish pasties.. Delicious
Altough this recipe makes a very tasty pastie it is not a traditional one. I am going to continue my search for "the" pastie recipe. Plus the measurement amounts and names of spices were left out...if your'e someone trying this for the first time and aren't familiar with the way it's supposed to taste you won't know which spices or how much seasoning to use for an authentic flavor.
from a yooper girl I have eaten pasties my entire life and never had one with turkey in it--always beef either ground beef or flank steak